Lori Lobenstine, founder of Female Sneaker Fiends baked these for MISS GDK and they were delicious. She thought they would be a great recipe to make for Mama’s Kitchen in the autumn and Lori was kind enough to share her recipe and how these cookies came to be…
I was working at a summer camp during college, teaching a class on politics that I called “The Chocolate Chip Cookie Government”. (Long story.) My boyfriend’s mom knew I loved chocolate chip cookies, so she got me this book for Christmas. I’ve tried a lot of the recipes (all good!), but this one is the one that folks ALWAYS ask for. Even people who look puzzled when I first describe them turn out to be fans…
Pumpkin Chocolate Chip Cookies
2 cups flour
4 tsps baking powder (not soda)
1 Tbsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 tsp salt
1/2 cup shortening (I use 1 stick of butter)
1 cup white sugar
2 large eggs, beaten
1 cup pumpkin puree or canned pumpkin (I always use canned.)
9 oz good semi-sweet or dark chocolate chips (or to taste)
(Some people also like to add 1/2 cup chopped walnuts.)
Soften the butter and then stir in the sugar. Mix in the eggs and pumpkin. Stir well.
Bake at 350. They won’t brown, so it’s a little hard to know when to pull them out. I like them when they are no longer wet on top, but just ever so slightly firm to the touch. Overcooking will dry them out, but make them a bit prettier. I usually cook them for about 12 minutes, more or less depending on the oven.
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